Heat coconut oil. Temper the oil with a teaspoon of cumin and mustard seeds. Add a fistful of curry leaves. As the fragrance is released add a couple of chopped up carrots.
A minute or two later add thinly sliced cabbage. Cook till they get soft and tender on high and medium heat. To know when its ready, simply eat a piece and check.
Garnish with grated coconut.
Eat as an accompaniment to rice and lentils or as a standalone salad.
Want a quick lunch box for a busy day.
Slice up beets and pumpkin. Liberally coat with olive oil and season with salt and pepper. Wrap foil on a pan. Place the vegetables without stacking them a lot.
30 minutes at 180C is more than enough to soften them up and develop the flavors. Sprinkle some chilly flakes and any dry seasoning powder like sumac berries or zatar.
Enjoy.
Couple of months back I had posted the recipe Okra without Stickiness. But it used whole okra and not many kids like it this way.
So this is technique is when you want to cook it after cutting into smaller pieces. Rub chilly powder, turmeric, salt and 2 tablespoons of sesame oil on 500 gms of Okra. Start cooking on high heat. Then spread them all out so that no piece is on top of another. When it almost cooked, stir it well and add 2 tablespoons of besan flour and garnish with grated coconut.
No Sticky or gooey mess. Just a lovely vegan dish.
Soak Green Mung Beans overnight. Then steam them using a colander in a pan.
Combine these mung beans, grated raw mango, onions, tomatoes and green chilies. Add chat masala for a little kick.
Simple and healthy lunch box for a hot summer day.
Amla’s are loaded with many health benefits. Helps with better eyesight, stronger bones, fighting infections and even respiratory disorders.
You can eat them raw, which means they are perfect for a fast and easy to prepare dish.
Heat oil in a pan, add a chopped onion, de-seeded Amla’s, cumin, onion seeds, green chilies. Cook on low heat till they soften up. Add garam masala and coriander powder. Season with salt. Once its almost done add small pieces of jaggery. Mix them while they melt into the dish.
Enjoy as a stand alone snack or eat with roti.
Chop the snake gourd into small pieces.
Heat oil. Add a little coconut oil as it really help elevate the flavors. Fry dry red chilies, mustard seeds cumin, coriander seeds and turmeric powder. Once the crackling ends add the snake gourd. Saute and then mix in some coriander powder. Drizzle 3 tablespoons of water. Cook covered on low heat for 7-8 mins. Open and again drizzle 3-4 tablespoons of water. Cook covered for another 5 mins and now check if its done.
Enjoy with just plain curd like I do or with curd rice.
I don’t think you can have a simpler dinner than this.
Make lots of thin V type incisions in a fairly large sweet potato after peeling it. Stuff in a lot of garlic. Rub olive oil. Sprinkle thyme or any dried herb. A little paprika or any spice.
Bake at 190 degrees Centigrade for 40 mins after wrapping in foil and placing in a baking dish. Baking dish will avoid any kitchen disasters in case there is any leakage in the foil.
Open the foil and keep baking it at the same temperature for another 20 minutes. When a knife passes thru without much resistance its done.
Slice the cooked sweet potato and eat it drenched in the garlicky olive oil that has collect in the base of the dish.
